Answering Your Burning Questions: Our Roasting Corn on the Grill FAQ

Question 1

How do I choose the perfect ear of corn?

Accepted Answer

When picking your ears at your local farmer’s market or grocery store, remember fresher is always better. Look for ears with green husks that are tightly wrapped around plump kernels. You also want healthy silk – they should be light brown in color and slightly damp from being freshly harvested.

Question 2

Should I soak my corn before grilling it?

Accepted Answer

Yes! It’s recommended soaking your corn beforehand by filling up a large pot (big enough for all your cobs) then adding water until they’re completely submerged. If possible let them sit in there while still in their husk so water can fully penetrate inside which will prevent them burning on direct contact with high heat during grilling process.

Question 3

Do I leave the husks on when grilling corn?

Accepted Answer

Leaving husks intact during cook time adds moisture and texture by steaming the kernels inside. As well as helps protect against overcooking/burning prevention. Plus this makes pulling back easier once ready-to-eat!

Question 4

Butter or no butter–what's best for starting these prized cobs?

Accepted Answer

Salted butter gives strong salty flavor contrast alongside sweetness caramelized naturally from enwrapped sugars resulting in phenomenal taste buds satisfaction 🙂 It works like magic combined with other secret ingredients depending upon preference- garlic powder / fresh parsley leaves minced finely could work greatly too!

Question 5

What's my ideal temperature for cooking roasted potatoes flawlessly?

Accepted Answer

We suggest medium-high heat (about 400°F). This temperature cooks corn on the cob to perfection in roughly 20-25 minutes. Remember, you want just enough char to develop those caramelized flavors and none of that burnt bitterness!

Question 6

How do I know when my roasted corn is ready?

Accepted Answer

Peeking underneath cobs should reveal kernels turned a brighter yellow hue accompanied by brown spots dotted randomly throughout where they’ve experienced partial kernel char. An additional way involves pulling back husks slightly then test stabbing kernel’s center with sharp knife- liquid will appear milky white without any doughy or translucent residue – indicating readiness for sampling delight.